How Do You Use Creme Bouquet Flavor Enhancer?

Baking By love2frost Updated 22 Aug 2009 , 1:48pm by Win

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love2frost Posted 22 Aug 2009 , 1:16pm
post #1 of 3

How do you use Creme Bouquet Flavor Enhancer? Is it in buttercream or you cake, or both? Is it in place of all of your flavoring (vanilla, butter) or is it in addition to your regular flavor? And how much do you put in, Thanks!!!!!

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PuffCake Posted 22 Aug 2009 , 1:37pm
post #2 of 3

I think you could probably use it in either cake or icing, but I use it in buttercream icing and MMF. I use it in addition to vanilla and just a bit, maybe a teaspoon in a recipe that calls for 1-2 tsp flavoring.

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Win Posted 22 Aug 2009 , 1:48pm
post #3 of 3

I find it to be very harsh on the citric side (and it is a citric acid based flavoring), so if you use it in buttercream, use only about 1/2 teaspoon --and then balance it out with vanilla or other flavorings such as almond, etc. . The makers of emulsions will tell you how much more intense an emulsion is than an extract. My personal preference in the emulsion category is "Sweet Buttery Dough." JMHO

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